WILD MUSHROOM AND ASPARAGUS RISOTTO
Steps:
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
- *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE
Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.
Provided by Karielyn Tillman
Number Of Ingredients 19
Steps:
- Directions
- Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
- Prepare the pasta according to the package directions.
- While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
- While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
- In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
ASPARAGUS TIMBALE
This is another from an old cookbook. It is creamy and yummy, and the tarragon gives it an unusual flavor. You can substitute basil, rosemary or another herb if you like. I have also used a variety of different cheeses.
Provided by Patti599
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut asparagus into 1 inch pieces. In a small frying pan, melt the butter and saute the scallion and asparagus for a few minutes until both are fairly soft. Place the mixture in the bottom of a well-oiled 1 quart casserole.
- In a bowl, beat the cheese, milk, salt and tarragon into the egg. Pour this mixture over the asparagus mixture in the casserole.
- Bake in a 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
- Let cool for 10 minutes, then serve.
Nutrition Facts : Calories 280, Fat 20.6, SaturatedFat 12.2, Cholesterol 162.7, Sodium 468.3, Carbohydrate 8.2, Fiber 1.6, Sugar 2.1, Protein 16.6
WILD MUSHROOM TIMBALES WITH BACON AND ARUGULA
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
- Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray 8 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
- Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
- Run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve at once.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 577 milligrams, Sugar 6 grams, TransFat 0 grams
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
MUSHROOM AND MANCHEGO CHEESE TIMBALE
Make and share this Mushroom and Manchego Cheese Timbale recipe from Food.com.
Provided by Nana Lee
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
- Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
- In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
- Stir in the cheese and the sautéed vegetables.
- Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
- Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
- Unmold and serve warm.
- If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.
More about "timbale of grains with wild mushrooms asparagus and a sauce of goats feta recipes"
ASPARAGUS, MUSHROOM, AND FETA FRITTATA - SLENDER …
From slenderkitchen.com
WILD MUSHROOM AND RICE TIMBALES RECIPE | MYRECIPES
From myrecipes.com
CLAM AND ASPARAGUS SEAFOOD PASTA RECIPE - GREAT …
From greatitalianchefs.com
ASPARAGUS WITH WILD MUSHROOMS | COOKSTR.COM
From cookstr.com
MUSHROOM, ASPARAGUS AND CHICKEN SAUTé WITH RICE PILAF
From rachaelrayshow.com
MUSHROOM & SPINACH VOL-AU-VENTS RECIPE - GREAT …
From greatbritishchefs.com
10 BEST RICE TIMBALE RECIPES | YUMMLY
From yummly.com
ROASTED ASPARAGUS AND MUSHROOMS RECIPE - FOOD
From foodandwine.com
CREAMY MUSHROOM ASPARAGUS ORZO | THE FIRST MESS
From thefirstmess.com
CREAMED ASPARAGUS AND MUSHROOMS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN TIMBALES WITH MUSHROOM SAUCE - BIGOVEN.COM
From bigoven.com
ROASTED ASPARAGUS AND MUSHROOMS - AHEAD OF THYME
From aheadofthyme.com
TIMBALE OF GRAINS WITH WILD MUSHROOMS AND A CREAMY FETA SAUCE …
From eatyourbooks.com
SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS
From diabetesfoodhub.org
RICE WITH MUSHROOM AND ASPARAGUS - PRIMAVERA KITCHEN
From primaverakitchen.com
ASPARAGUS MUSHROOM PASTA WITH GOAT CHEESE SAUCE
From joyfulhealthyeats.com
ASPARAGUS WITH MUSHROOMS AND CREAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
DRUNKEN WILD MUSHROOM PASTA | EASY PASTA DISH WITH GOAT CHEESE …
From joyfulhealthyeats.com
ROASTED MUSHROOMS WITH ASPARAGUS AND GOAT'S CHEESE - GOURMET …
From gourmettraveller.com.au
TIMBALE DE VOLAILLE ET RIZ SAUVAGE (CHICKEN AND WILD-RICE CASSEROLE ...
From cooking.nytimes.com
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA
From closetcooking.com
10 BEST PORTABELLA MUSHROOMS AND ASPARAGUS RECIPES | YUMMLY
From yummly.com
10 BEST ZUCCHINI MUSHROOM ASPARAGUS RECIPES | YUMMLY
From yummly.co.uk
MUSHROOM AND GOAT CHEESE PHYLLO TRIANGLES RECIPE
From foodandwine.com
RECIPE: BROILED STEAK & ASPARAGUS WITH FETA CREAM SAUCE
From thekitchn.com
TIMBALE OF MUSHROOMS (TIMBALLO DI FUNGHI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WILD MUSHROOM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE: ASPARAGUS AND MOREL MUSHROOMS IN OYSTER SAUCE
From fieldandstream.com
RECIPE: MUSHROOM-ASPARAGUS FRITTATA | KITCHN
From thekitchn.com
FORAGING FOR MUSHROOMS AND ASPARAGUS IN COLORADO - FORT COLLINS …
From coloradoan.com
CREAMY MUSHROOM ASPARAGUS PASTA RECIPE | MINIMALIST BAKER …
From minimalistbaker.com
CREAMY PASTA WITH ASPARAGUS AND MUSHROOMS - THEKITTCHEN
From thekittchen.com
HOMEMADE RAVIOLI WITH GOAT CHEESE & MUSHROOM AND A …
From cookswithcocktails.com
ASPARAGUS AND GOATS’ CURD TART RECIPE - BBC FOOD
From bbc.co.uk
TIMBALE OF GRAINS WITH WILD MUSHROOMS, ASPARAGUS AND A SAUC
From bigoven.com
CREAMY MUSHROOM SAUCE RECIPE WITH WILD & FRESH MUSHROOMS
From eatingeuropean.com
TIMBALE OF GRAINS WITH WILD MUSHROOMS, ASPARAGUS AND A SAUCE …
From recipenet.org
You'll also love